Ingredients
8 total- 1 leek, washed and finely sliced
- 2 tbsp of olive oil
- 1 handful of sage, finely chopped
- 1 butternut squash, cut into ½ cm thick slices
- 800 g of tinned butter beans
- 300 ml of single cream
- 1 tbsp of wholegrain mustard
- 150 g of mature cheddar, grated
Method
5 stepsStep 1
Preheat the oven to 200°C/ 180°C fan / gas 6. Place a saucepan over a medium heat and add the olive oil. Add the leek and sage and sweat down for 5 mins until soft and golden.
Step 2
Drain both tins of butter beans and add to the leeks along with the mustard and cream. Mix well and season with salt and pepper.
Step 3
In a large oven dish, spread a layer of squash, followed by half of the butterbean mix and roughly a third of the grated cheddar.
Step 4
Repeat with a second layer of squash, butterbeans and cheese, then a final layer of squash and the remaining cheese.
Step 5
Place into the oven for 40 minutes until the squash is tender and the cheese is golden brown. Allow to rest for 5 mins before serving.